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1
Make the meat loaf: Preheat oven to 350.
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2
Mix milk and bread in a large bowl, and let stand for 5 minutes.
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3
Mix in the remaining ingredients through salt using your hands; season with pepper.
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4
Form meat mixture into a 5-by-12 inch loaf on a rimmed baking sheet.
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5
Bake until browned and meat loaf registers 140 on an instant read thermometer, about 1 hour.
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6
Let cool slightly, then cut into 1/2 inch thick slices.
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7
Make the tomato relish: Preheat broiler.
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8
Arrange tomatoes on a backing sheet and brush with oil.
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9
Broil tomatoes until softened and charred, 5 to 10 minutes.
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10
Let cool, then chop.
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11
Heat oil in a medium sauce pan over medium heat.
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12
Add shallots, and cook until softened, about 5 minutes.
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13
Add water and sugar, bring to a simmer, and cook until reduced by half.
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14
Add charred tomatoes, vinegar, and honey, and cook, stirring occasionally, for 4 minutes.
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15
Stir in cayenne and salt.
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16
Strain, and discard liquid.
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17
Let cool.
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18
(Relish will keep, covered and refrigerated, for up to 3 days.
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19
).
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20
To assemble: Puree garlic and oil in a blender.
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21
Brush 1 side of each slice of bread with garlic oil.
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22
Top half the bread with meat loaf, tomato relish, and mache.
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23
Top with remaining bread, garlic-oil side down.
